Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects-Reference-Cited by-同舟云学术

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Short-term beef consumption promotes systemic oxidative stress, TMAO formation and inflammation in rats, and dietary fat content modulates these effects

Published:2016 Issue:9 Volume:7 Page:3760-3771
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Van Hecke Thomas¹²³⁴⁵,Jakobsen Louise M. A.⁶⁷⁸⁹¹⁰,Vossen Els¹²³⁴⁵,Guéraud Françoise¹¹¹²¹³¹⁴¹⁵,De Vos Filip¹⁶¹⁷³¹⁸⁵,Pierre Fabrice¹¹¹²¹³¹⁴¹⁵,Bertram Hanne C. S.⁶⁷⁸⁹¹⁰,De Smet Stefaan¹²³⁴⁵

Affiliation:

1. Laboratory for Animal Nutrition and Animal Product Quality

2. Department of Animal Production

3. Ghent University

4. Melle

5. Belgium

6. Food

7. metabolomics and sensory

8. Department of Food Science

9. Aarhus University

10. Årslev

11. UMR1331 Toxalim

12. INRA

13. INP

14. UPS

15. Team 9 “Prevention and Promotion of Carcinogenesis by Food”

16. Laboratory of Radiopharmacy

17. Department of Pharmaceutical Analysis

18. Ghent

Abstract

High beef consumption induces oxidative stress in gastrointestinal mucosae and extra-gastrointestinal organs such as the heart and kidneys.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00462H

Reference61 articles.

1. Nitrite Curing of Chicken, Pork, and Beef Inhibits Oxidation but Does Not Affect N-Nitroso Compound (NOC)-Specific DNA Adduct Formation during in Vitro Digestion

2. Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat

3. Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer

4. Beef Meat and Blood Sausage Promote the Formation of Azoxymethane-Induced Mucin-Depleted Foci and Aberrant Crypt Foci in Rat Colons

5. A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products

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